5 from 2 votes
Blueberry + Bacon Zucchini Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These blueberry and bacon zucchini muffins are the perfect sweet and savory breakfast combo. Gluten-free, full of protein and absolutely delicious! 

Course: Breakfast
Cuisine: American
Keyword: bacon muffins, blueberry zucchini muffins, gluten free muffins, healthy breakfast muffins
Servings: 12 muffins
Calories: 292 kcal
Author: Kate Kordsmeier
Ingredients
  • 4 slices organic, pastured bacon (thick-cut)
  • 2 organic zucchini
  • 2 ripe bananas
  • 2 organic, pastured eggs
  • 2 tablespoons peanut butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons organic maple syrup
  • 1 teaspoon organic ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3 tablespoons organic coconut flour
  • 2 tablespoons ground flax seed
  • 1 cup frozen organic blueberries
Instructions
  1. Dice the bacon and brown over medium-high until crispy. Set aside to drain on paper towels.
  2. Meanwhile, preheat oven to 350F. Shred zucchini with a food processor (can use a handheld grater if needed). Pour shredded zucchini onto paper towels and squeeze out excess moisture over the sink. Add to a large glass bowl.

  3. Add bananas to food processor and pulse until mashed. Add to the bowl with zucchini. Add the next six ingredients (eggs through sea salt) and stir together with a silicone spatula.
  4. In a small glass bowl, combine dry ingredients (baking soda, coconut flour and flax seed) and mix to combine. Add dry ingredients to wet ingredients and stir until combined. Add reserved bacon and blueberries, stirring to combine. Pour muffin mixture evenly into a muffin pan fitted with muffin liners.
  5. Bake for 25-30 minutes, or until just golden brown and a knife comes out clean. Serve and enjoy!